Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
4 4 whole teals, plucked and wings removed (save the wings)
1 Duck carcass (bones only), optional
2 tbsp Oil (or duck fat, if available)
1/4 Onion, roughly chopped
1 Rib of celery, chopped
1 Carrot, chopped
6 whole Black peppercorns
5 sprig(s) Thyme
3 cup(s) Water
3 cup(s) Chicken Stock
3 Navel oranges
Kosher salt and freshly cracked pepper
1/4 cup(s) Port
1 tsp Lime Juice
1 tbsp Cold Butter
Paprika
Roasted vegetables: pictured is carrot, parsnips and shallot
Instructions
Step #1 - Preheat oven to 450° Fahrenheit. In a stock pot over medium-high heat, heat 2 tablespoons of oil and brown duck wings (and/or duck carcass if available), onion and 3 sprigs of thyme for 5-7 minutes. Stir occasionally. Then add carrot, peppercorns, celery, chicken stock and water. Simmer for 1 hour.
Step #2 - Meanwhile, slice off the peel and pith of one orange. Remove as much pith (white spongy part) as possible from the peels, and then add the peels to the simmering stock. Cut out the orange membranes and reserve for later. Squeeze the other two oranges, and set juice aside.
Step #3 - Strain the stock and discard all solids except the orange peels. Slice the peels thinly and reserve. In the same skillet where the ducks were browned, add 1/4 cup of port to the rendered duck fat and reduce to a syrupy consistency, scraping the bottom of the pan with a wooden spoon. Next add the strained stock, orange juice and 2 more sprigs of thyme. Bring to a boil and reduce until thickened and smooth, about 20 minutes. You should end up with about 1/3 cup of sauce. Take off heat, discard thyme and whisk in cold butter and lime juice. Season with salt and pepper to taste.
Step #4 - To save time, complete steps 3 and 4 simultaneously: While the sauce is simmering, pat ducks dry and season with salt inside and outside. Then place ducks breast-side down in a cold, heavy skillet. Turn up the heat to medium-high and allow the skin to render and brown. Then turn ducks on their sides and backs to brown. Remove ducks from the skillet and place them onto a baking sheet. Lightly dust paprika over duck breasts and sides. Roast the teals for 12 minutes in a 450-degree oven. Meat should still be pink when done—shoot for breast temperature between 135-140 degrees.
Step #5 - Allow ducks to rest for 5-10 minutes loosely tented with foil before serving/cutting. Serve ducks whole or quartered with orange sauce. Garnish with orange wedges and sliced peel. Serve with roasted vegetables.
